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Old 08-30-2013, 09:11 PM   #11
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Quote:
Originally Posted by taxlady View Post
When I first read the title of the thread, I thought I saw "bear tenderloin". I'm thinking, "Bear doesn't have tenderloins, does it?"
Indeed, bear does have tenderloins.
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Old 08-30-2013, 09:46 PM   #12
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Yes, every animal has a tenderloin, doesn't it?

Rock, I would take your tree stand, flip it around so the expanded metal base where you stand is over a huge fire, then slap those babies on there and drench in beer. Let everything flame up. Yep. OK. May have watched too many hunting programs
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Old 08-30-2013, 10:10 PM   #13
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Originally Posted by Chef Munky View Post
Your good at attracting them. Poke one and ask. I dare ya!
Silly girl. Bears don't talk to humans.

I don't have problems with bears. I'm a carnivore, not a vegetarian.
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Old 08-30-2013, 10:20 PM   #14
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A spoon or two of currant jelly melted into that gravy would be nice.
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Old 08-30-2013, 10:25 PM   #15
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Quote:
Originally Posted by Aunt Bea View Post
A spoon or two of currant jelly melted into that gravy would be nice.
You're giving away my secrets.

Good idea, currant jelly sounds brilliant. It will add a nice touch without necessarily making it sweet.
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Old 08-31-2013, 05:22 AM   #16
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Originally Posted by taxlady View Post
You're giving away my secrets.

Good idea, currant jelly sounds brilliant. It will add a nice touch without necessarily making it sweet.
It is my lazy way of making it seem like an old English Cumberland sauce.
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Old 08-31-2013, 09:18 AM   #17
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We used to eat it in Germany. If cooked "wrong," it can be really tough.

Wild Boar Recipes | Broken Arrow Ranch

Hellraisin' Wild Boar-Wrapped Wild Boar Recipe : : Recipes : Food Network

We always wrapped it in bacon.
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Old 08-31-2013, 09:49 AM   #18
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Quote:
Originally Posted by Aunt Bea View Post
It is my lazy way of making it seem like an old English Cumberland sauce.
I had never heard of Cumberland sauce, so I Googled it and found it on Wikipedia. It was invented in Germany and named after Lord Cumberland, who had ties to Germany. Makes sense to me. Danes use it in cooking and there are a lot of similarities between German and Danish cooking.

Wikipedia said it was a more complicated version of the English red currant sauce, which is made of red currants, sugar, and rosemary. Now I will have to try that red currant sauce.
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Old 08-31-2013, 12:24 PM   #19
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I marinate most wild game in Dales, garlic, pepper, then slow roast.

Alternatively, the tougher cuts of wild game make excellent chili.
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Old 08-31-2013, 08:33 PM   #20
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Went with Hoot's Wild Boar in Onion Gravy w/ garlic mash, and a couple fresh garden goodies. It was a winner! And, I got a real treat from a friend today. He gave me a big bag of home grown garlic. I can't believe how juicy and sticky it is. Very nice. I couldn't help myself and deglazed the pan with some Canadian Sherry before adding the Boar stock. I was surprised to discover that it tasted more like beef than pork. I really liked it...So did GF.
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